2 cups cooked brown rice
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame seeds
1⁄2 teaspoon wasabi paste
1⁄2 teaspoon red pepper ﬂakes
1 cup sliced shitake mushrooms
7 ounces ﬁrm tofu (about half of a 16-ounce package), drained and cubed
4 cups packed chopped kale (about 1 bunch)
- Cook the rice according to package directions.
- Heat the olive oil in a large skillet or wok. Add the onion and garlic and sauté for 3 minutes.
- Add the soy sauce, sesame seeds, wasabi paste, red pepper ﬂakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes. Stir in 1⁄3 cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes. Spoon 1⁄2 cup cooked rice into each of four individual bowls and top with about 1½ cups of the shitake- kale mixture.
Recipe developed by Sharon Palmer, RD, author of “The Plant-Powered Diet”